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Ingredients
- 1 cup sugar
- 1 cup water
- 3 cups chopped peeled mango (about 2 mangoes)
- 2 cups passion fruit nectar
- 1 1/2 cups half-and-half
Method
- Combine sugar and water in a medium saucepan, and bring to a boil, stirring until the sugar dissolves. Place sugar mixture and mango in a blender; process until smooth. Pour into a large bowl; cool completely. Stir in the nectar and half-and-half.
- Pour mango mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
